1/4 c. chopped onions
1 c. uncooked rice
1/4 c. chopped green peppers
1 tsp. chopped garlic
1 tsp. chopped celery
2 c. water
1/2 tsp. thyme leaves
1/2 tsp. cayenne pepper
1 tsp. chopped parsley
1/2 tsp. paprika
6 raw shrimp, peeled and deveined

Spray saucepan with nonstick cooking oil. Place onions over medium heat. Saute onions until clear. Add all ingredients except shrimp. Stir well. Add shrimp. Cover on very low heat for 35 minutes. Uncover and toss rice. Cover again and cook very slowly until rice is done.

NOTE: If you're a love of jambalaya, you can use this recipe more often by substituting farm-grown catfish for shrimp. Just cut fish into cubes. Yield: 2 servings.